Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

Pamela Vernocchi, Maurice Ndagijimana, Diana I. Serrazanetti, Clemencia Chaves López, Alessandra Fabiani, Fausto Gardini, M. Elisabetta Guerzoni, Rosalba Lanciotti

Research output: Contribution to journalArticlepeer-review


The aim of this work was to evaluate the suitability of four strains of Saccharomyces cerevisiae endowed with in vitro β-glucosidase activity to improve the Sangiovese wine aroma profiles. In particular the effects of the strains on fermentation kinetics, wine sugar and acid concentrations, volatile molecule profiles and colour parameters were evaluated. Moreover their effects on anthocyanins, anthocyanidins and poliphenols were evaluated. These four strains of S. cerevisiae were tested in comparison with one commercial strain and with a spontaneous fermentation in the presence and in the absence of paraffin oil. The results showed that the four wild strains had high fermentation rates and an efficient conversion of grape sugars to alcohol. However, each strain imparted specific features to the wine. AS11 and AS15 gave rise to wine having low volatile acidity values associated to high levels of linalool and nerolidol. They provoked decrease of anthocyanins accompanied by the increase of some anthocyanidins. S. cerevisiae BV12 and BV14 showed the best performances producing wines with the lowest residual sugar contents and volatile acidity values, high levels of nerolidol and citronellol without detrimental effects on wine colour.

Original languageEnglish
Pages (from-to)1423-1433
Number of pages11
JournalWorld Journal of Microbiology and Biotechnology
Issue number6
Publication statusPublished - Jun 2011


  • β-glucosidase activity
  • Anthocyanins
  • Saccharomyces cerevisiae
  • Terpenes
  • Wine

ASJC Scopus subject areas

  • Biotechnology
  • Physiology
  • Applied Microbiology and Biotechnology


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